Healthy Vegetarian Meal Plan – 2.10.18

What are you guys doing for Valentine’s Day?? I’m excited to just stay home and make a big home-cooked meal complete with cocktail and layer cake for dessert. We generally never go out on Valentine’s Day because it’s just too crowded and the food is never as good as it is if you go on a regular not-as-busy day.

Maybe we’ll go out next weekend as a joint celebration for V-Day and my birthday (Feb 25th). But maybe we’ll just stay home and drink hot chocolate because we’re exciting like that.

WHO KNOWS.

Hope you’re all having a great weekend and that you find some cooking inspiration for the week in this week’s meal plan! There’s a loaded Greek pasta salad, my favorite breakfast-for-dinner shakshouka, peanut rice noodle bowls, a hearty cheesy (but cheese-less!) vegan soup, and pretty-in-purple beet and bean burgers. Enjoy!

Thursday

Prep Ahead Tip: The rice can be prepared up to 3 days ahead of time, as can the carrot slaw. The burger patties can also be made ahead of time and stored in the refrigerator (or frozen) until ready to cook.

Vegan/Gluten-free Substitutions: Recipe is vegan and can be made gluten-free by using a gluten-free bun.